Archive for the ‘Recipes’ Category

It’s been nearly 3 years since I have posted a recipe on MowryJournal.com.

I’m sorry. Truly, truly sorry. Why? Because when I post a recipe, that means Velda’s been cooking. And when the Lady’s cooking, life is good.

Today is my birthday, and that makes me special enough that Velda decided to overcome a 3-year drought and cook something new. She even allowed me to take a picture or 3. So, without further ado, please consider Velda’s Bruschetta.

Some will disagree with how to say the name of this delight of an appetizer … but the Lady’s cooking, so she gets to tell us how to say it.

Strawberry Pie

Ingredients

2 (8″) pie shells, baked

2-1/2 quarts fresh strawberries

1 cup white sugar

2 Tbsp cornstarch

1 cup boiling water

1 (3 ounce) package strawberry flavored Jell-O

Instructions

In a saucepan, mix together the sugar and corn starch; make sure to blend corn starch in completely. Add boiling water, and cook over medium heat until mixture thickens. Remove from heat. Add gelatin mix, and stir until smooth. Let mixture cool to room temperature.

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Here’s a collaborative meal delivered by MrsMowry and the Engineer. It seems like this cooking method is driven by the Engineer; he’s the one that provided the technology that enabled the crock pot to deliver the constant, low temperature necessary for this old, French cooking method.

Ingredients

For the Pork Tenderloin

1-2 pounds pork tenderloin

1 tsp dried sage

1 tsp ground allspice

1/2 tsp ginger powder

salt & pepper, to taste

For the Bourbon Glaze

1 cup bourbon

1/2 cup brown sugar

1/2 cup ketchup

2 tsp Worcester sauce

1 tsp liquid smoke

1/4 cup apple juice

1 Tbsp lemon juice

1 tsp minced garlic

1/2 tsp cayenne chile powder

1/4 tsp mustard powder

salt and pepper, to taste

For the Pea Pesto

2 cups frozen peas

1 cup packed fresh spinach

1/2 cup pecans

1/4 cup water

2 garlic cloves, roughly chopped

8-12 mint leaves

1/2 cup olive oil

3 Tbsp parmesan cheese

salt and pepper, to taste

To Assemble

Basil leaves

Carrot, cut into batons

Instructions

For the Pork Tenderloin

At least 3 hours before serving, preheat a water bath to 140*.

Mix together the spices in a bowl. Salt & pepper the pork then coat it with the spices.

Place the pork in a sous vide bag and seal.

Cook the pork for 3 to 6 hours.

For the Bourbon Glaze

At least 40 minutes before serving, mix together all of the glaze ingredients in a pot.

Place over medium high heat and bring to a simmer, stirring occasionally.

Cook for about 30 minutes, until it thickens. The glaze can be stored in the refrigerator overnight.

For the Pea Pesto

At least 30 minutes before serving, put the peas, spinach, pecans, water, garlic and mint into a food processor or blender and process until well mixed.

Add the olive oil and process until it is all incorporated.

Stir in the parmesan cheese and season to taste.

This is good to make in advance; the flavors do develop over time.

To Assemble

Preheat a grill to high heat, or use the broiler in the oven.

Remove the pork from the sous vide bag and pat dry.

Brush the tenderloin with the glaze and sear it on one side for 2 minutes.

Brush the glaze on the side facing up and turn the tenderloin.

Repeat several times until it is coated with the glaze, cooking about 30 to 60 seconds per turn.

Remove from the heat, brush once more wit the glaze, slice into 1″ rounds.

Place a scoop of the pea puree on the plate. Add a round or two of the pork. Top with some of the bourbon glaze, carrot batons and the basil.

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A great way to use your spent grain … you can also use room temperature beer as all or part of the liquid. This recipe has been good with a variety of flours and is lighter than many I’ve tried. And, it makes the best toast!

Ingredients

1-1/2 cups water

3 Tablespoons butter

1 Tablespoon honey

1 cup bread or all-purpose flour

2-3 cups whole wheat flour

1 cup spent grain

1 Tablespoon instant yeast, or one package, bloomed

1 teaspoon salt

3 teaspoon vital wheat gluten

Directions

Mix all the dry ingredients together, then add the water, butter and honey (this is if you’re using a stand mixer to mix it with the dough hook).

When the dough comes away from the bowl without being too sticky, continue kneading with the dough hook until the dough ball is elastic and shiny, about 5-8 minutes.

Transfer to an oil-coated bowl and cover with plastic wrap. Let rise in a warm place for about 90 minutes or until doubled in size.

Soak dried morels for 30 minutes in 3 cups very hot water. If you are fortunate enough to have fresh morels, wash 3 or 4 of them and cut them in half.

Preheat the oven to 375*.

Lift the morels carefully from the hot water in order to leave any grit behind in the liquid. Rinse a few times to be sure all the grittiness is gone. Discard the liquid and dry the morels lightly with paper towels. Set aside.

Sprinkle the chicken breasts with salt and pepper. Dredge them in flour and shake off the excess.

Heat half the clarified butter in a large saute pan and cook the chicken in two batches over medium-low heat until browned on both sides, 8 to 10 minutes. Remove to an ovenproof casserole.

Add the rest of the clarified butter to the pan along with the shallots, drained morels and garlic. Saute over medium heat for 2 minutes, tossing and stirring constantly.

Pour the Madeira into the pan and reduce the liquid by half over high heat, 2 to 4 minutes.

Pour the sauce over the chicken and bake for 12 minutes, or until the chicken is heated through. To make ahead, refrigerate the chicken and sauce in the casserole and reheat slowly on top of the stove.

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From Left, Robert Mowry (my father), Juanita Boring Mowry (his mother, who gave us the recipe), Velda Chucalo Mowry (today’s cook) and Christopher Mowry (her son). 1983. This isn’t a photo of 4 generations … because I was taking the photo.

This is old-fashioned chocolatey goodness. This recipe was handed down from Juanita Boring Mowry, who never measured anything when she made this pie … she just poured the ingredients in her hand, and made it right. Every time. Velda convinced her to slow down long enough so she could transcribe the recipe.

You are welcome.

Ingredients

3 Tbsp Hershey’s Cocoa

4 Tbsp flour

3/4 cup granulated sugar

1/8 tsp salt

3 cups Half & Half or Whole Milk

1 egg yolk

1 Tbsp butter

1 tsp vanilla

1 pre-baked pie crust

Directions

Stir together cocoa, flour, salt and sugar in large sauce pan. Mix together Half & Half and egg yolk. Combine with dry ingredients.

Put over medium heat stirring constantly until bubbly and the mixture thickens. Take off heat. Add butter and vanilla. Stir until almost cool. Pour into crust.

Sit for several hours to thicken before cutting.

Top with whipped cream.

Juanita Boring Mowry was Christopher’s Great Grandmother.

The Mowry Family Cookbook was created in celebration of Christopher & Alley’s wedding, and is available for sale at select Mrs. M’s Handmade events.